Cucumber-and-Radish Stir-Fry with Rice Noodles

Ingredients

1 large English cucumber, halved lengthwise, seeded, and thinly sliced

3/4 teaspoon salt, divided

1/4 cup hoisin sauce

2 tablespoons low-sodium soy sauce

1/4 teaspoon ground cayenne pepper

7 cups trimmed watercress (about 3 bunches)

1 cup (6 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes

1 teaspoon toasted sesame oil

1 teaspoon sesame seeds, toasted

Preparation

Prepare noodles according to package directions. Drain well.

While noodles soak, heat canola oil in a large nonstick skillet over medium-high heat. Add radish and cucumber; saute 1 minute, or until tender. Stir in 1/2 teaspoon salt, the next 3 ingredients, and the noodles. Sauté 1 minute.